Broccoli has some of the highest levels of Vitamin C of any vegetable. It also contains very good amounts of Vitamin A, folate, potassium, and beta-carotene. The phytochemicals sulphoraphane and indoles present in broccoli help reduce cancer risk. For hundreds of years, it has grown wild in the Mediterranean and cultivation originated in Italy. Our name for it comes from the Italian name, “broccolo”, meaning “cabbage sprout”. Cultivation in the U.S. began in the 1920s. Broccoli sometimes has a bad reputation, but it is one of the vegetables that is far superior fresh. It can be eaten raw, steamed, or sautéed lightly.
We commonly will cook a big pot of pasta and throw the broccoli in when you turn the eye off or take the pot off the eye. Strain and toss with olive oil, salt and pepper. From there, we will add whatever is around, usually a fresh herb, some onion, garlic, nut and cheese of some sort and maybe vinegar. It is quick, easy, delicious and filling!
BROCCOLI
